Available at littletraveler.com under Gourmet Foods
Ingredients:
1 Cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
10 to 12 ounce jar Lemon Curd
2/3 cup coconut flakes (optional)
1/2 cup chopped toasted almonds, or other nuts
Directions:
In a large bowl, cream butter. Add flour, sugar, and baking soda and beat until lumpy.
Pat 2/3 of the mixture into bottom of 9″ x 13″ baking pan. Bake in preheated 375 degree oven for 10 minutes. Remove, cool slightly. Lower oven to350 degrees. With spatula, spread Lemon Curd over baked layer.
To remaining 1/3 of crumb mixture, add coconut and almonds. Sprinkle on top of Lemon Curd. Bake a t 350 degrees for another 25 minutes until lightly browned.
Makes approximately 40 two-inch squares.
Other uses for The Little Traveler’s imported lemon curd: pair lemon curd with ginger cookies for a light, easy snack; use as the filling for a tiered cake; top cheesecake with lemon curd.